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Duck Posole

Duck Posole


  • 1 lb. sliced applewood smoked bacon

  • 1 lb. boneless duck meat (cooked)

  • 1 ea. yellow onion

  • 1 tsp. ground cumin

  • 1 tsp. salt and white pepper

  • 4 oz. diced zucchini

  • 4 oz. diced yellow squash

  • 4 oz. diced carrot

  • 1 oz. diced jalapeño

  • ½ oz. minced garlic

  • 1 cup fire roasted tomatoes diced

  • 6 cups chicken stock

  • 2 cups hominy

  • 2 cups roasted corn kernels

  • 1 oz. cilantro

  • 5 tbsp. lime juice


  • Place the bacon in a large pot and cook over heat until crispy, remove bacon from pan. Saute duck until caramelized, add onions and cumin. Season with salt and pepper, stir in the zucchini, yellow squash, and carrots.
  • Cook for 3-4 minutes. Add jalapeños and garlic, tomatoes. Add duck stock (or chicken stock) and hominy, bring mixture to a boil. Reduce heat and simmer for 1 hour.
  • Add the roasted corn and cook for a few more minutes, remove from heat and stir in the cilantro, lime juice and crispy bacon. Garnish with fresh cilantro.
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